Ain’t no party like a taco party! Michelle Grand-Milkovich’s barramundi tacos that are guaranteed to be a hit for any occasion.
2x 250g Australian barramundi fillet, skin removed
4 cups red and white cabbage, shredded or finely sliced
2 corn on the cob
1 cup heirloom cherry tomatoes, quartered
1 tbsp red onion, finely diced
½ tbsp coriander stem, finely chopped
½ tbsp parsley stalk, finely chopped
1 tbsp spring onion, finely chopped
1 mild red chilli, finely chopped
Samphire, chopped – if available
6 drops of chipotle tabasco
3 tbsp extra virgin olive oil
1 tbsp lime juice
½ cup whole egg mayonnaise
2 tbsp sour cream
½ cup Greek yogurt
3 tbsp lime juice
8 soft corn tortillas
Salt and pepper to taste
Coriander leaves, to garnish
STEP 1: Rub corn cobs with oil and grill until lightly charred. When cooled, cut kernels from cob and combine in large mixing bowl with cherry tomatoes, onion, coriander and parsley stems, spring onion, chilli, samphire, tabasco, oil, 1 tbsp lime juice, salt and pepper. Set salsa aside in fridge to marinate for at least 10 minutes.
STEP 2: To create crema, combine mayonnaise, sour cream, yogurt and 2 tbsp lime juice and set aside.
STEP 3: Add a little oil to a frypan and heat until smoking. Slice barramundi length ways across the fillet into 1-inch pieces. Season and sear in the pan for 2 minutes on one side and 1 minute on the other. Remove to rest.
STEP 4: Crisp the removed skin by adding a little more oil and holding it flat to the pan with a small weight. Cook until golden. This adds a lovely texture and crunch to the tacos.
STEP 5: Heat oil in a frypan and cook tortillas for 1 minute on each side until golden.
STEP 6: To build your tacos, place your cabbage slaw at the base of the tortilla. Add barramundi, then the crema and top with salsa. Garnish with fresh lime and coriander leaves.
© Daintree Saltwater Barramundi 2023